Saturday, June 9, 2012

Shrimp, Scallop and Pancetta Skewers

We've been trying to figure out how many pounds upon pounds of butter we've been using in the Canadian Living Test Kitchen in the last few weeks. With developing recipes for the 2012 holidays, the bags of sugar, flour and packs of eggs and butter seem to dissapear just as fast as they make their way into our kitchen. The consensus seems to be that we stopped counting after 18 pounds of butter!

The wintery treats of the day make me crave anything summery come dinner
(if I'm still hungry for a proper meal that is!). Lighter fares are
usually welcome, like these fresh seafood skewers. We enjoyed them alongside
grilled radicchio - a lovely addition to any summer barbecue - and a
caprese salad with plump heirloom tomatoes and a caper dressing.With a few colourful blooms on our balcony and a gentle breeze, I can't think of a more perfect hot spring night.

And if you're looking for the perfect book to dive into this summer,
take a look at the list in the comment section of my latest giveaway, Apron Anxiety.
Chocolate Shavings readers share some of their favourite food-related
reads. I've added a few to my to-read list already! And if you haven't
entered the giveaway, you have a few more days to do so here.

12 skewers, soaked for at least 30 minutes in water to prevent burning

In medium-sized bowl, add orange juice, zest, garlic and a good pinch of salt and pepper. Toss in shirmp and scallops. Let stand for 20 minutes.

Skewer seafood, alternating between shrimp and scallop so each skewer has 3 shrimp, 2 scallops. Tightly wrap pancetta around skewer, weaving it around the seafood. Cook on a warm greased grill, about 2 minutes per side until just cooked through and nicely charred. Top with basil and serve with lemon wedges. Enjoy!

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Rene: For the caprese salad, you'll need one large heirloom tomato, finely sliced and half of a buffalo mozarella ball, sliced. Arrange on a platter and drizzle with 2 tbsp of good olive oil, 2 tsp balsamic vinegar and 2 tsp of capers and 1 tbsp of chopped basil. Sprinkle with salt and freshly ground pepper. Enjoy!